Date and Walnut Chews

Coconut Squares

Chewy Brownies

Tea Biscuits

Sweet Tart Doug

Puff Pastry

Pie Dough (Fruit Pies)

LBS

Oz

Date and Walnut Chews

2

0

1

0

1

1

0

1

2

12

0 ¾

5

1

8

0

12

8

0

BROWN SUGAR

SALT

WHOLE EGGS

VANILLA

CAKE FLOUR

SHORTENING (MELTED)

BUTTER (MELTED)

CHOPPED WALNUTS

CHOPPED DATES (SOFT)

• Beat light, with flat paddle, brown sugar, salt, eggs and vanilla. Add flour and mix smooth. Add melted fat and mix smooth. Add nuts and dates and incorporate.

• Place batter in silicon paper lined 18" by 26" bun pan and spread evenly. Bake at 360-365 F. Bake thoroughly to ensure against sogginess. Place in refrigerator until thoroughly chilled. Remove from refrigerator, invert pan on table, remove paper, then cut in 1" by 2" fingers and roll in light cinnamon sugar.

LBS

Oz

Coconut Squares

9

0

0

2

4

3

5

6

0

0

0

0

4

12

12

4

12

4

0

2

1

1

GRANULATED SUGAR

SALT

MILK POWDER

WHOLE EGGS

SHORTENING

BREAD FLOUR

COCONUT - FINE

WATER

BAKING POWDER

NUTMEG

VANILLA

• Combine all ingredients and mix until smooth. Line #475 foil with sweet paste, spread with raspberry jam, then spread with coconut mix (approx. l2oz).

• Bake in moderate oven. This formula can be used for coconut tarts also.

LBS

Oz

Chewy Brownies

5

2

0

1

0

1

3

1

2

0

0

0

0

8

8

2

8

0

2

0

1

8

GRANULATED SUGAR

REGULAR SHORTENING

MARGARINE

GLUCOSE

SALT

WHOLE EGGS

PASTRY FLOUR

COCOA

WALNUTS (BROKEN)

VANILLA

WATER

• Cream together sugar, shortening, margarine, glucose, salt and whole eggs.

• Do not over cream. Add remaining ingredients and mix until smooth only.

LBS

Oz

Tea Biscuits

3

3

2

15

0

0

7

0

0

8

0

1

13

8

MARGARINE

SUGAR

WHOLE EGGS

PASTRY FLOUR

SALT

BAKING POWDER

BUTTERMILK

• Cream margarine and sugar. Add eggs. Add remaining ingredients and mix until a loose dough is formed. Do not over mix.

• If raisins are desired, add 6 pounds plumped raisins by hand.

• Roll out dough ¾" thick. Cut with a 2 1/4" round cutter. Place tea biscuits on bun pan so they are touching each other. Egg wash and bake at 400 F.

LBS

Oz

Sweet Tart Dough

33

16

8

0

5

0

0

1

9

4

10

9

6 ¾

0

PASTRY FLOUR

REGULAR SHORTENING

BROWN SUGAR

DRY EGGS

WATER

SALT

YELLOW COLOUR TO SUIT

• Mix sugar, dry eggs, salt, colour and water.

• Then add flour and shortening and blend to a dough.

LBS

Oz

Puff Pastry

5

1

0

2

3

0

4

0

0

1

0

0

1

0

BREAD FLOUR

PASTRY FLOUR

SALT

REGULAR SHORTENING

WATER

LEMON JUICE

ROLL-IN PUFF PASTRY SHORTENING

Use dough hook to mix flour, salt and shortening. Add the water and lemon juice and mix 5 minutes on second speed. Take to the table, roll into rectangle, spread roll-in shortening over 2/3 of the dough and make a three-fold. Roll out and repeat a three-way fold. Then roll out and do a four-way fold. Repeat the four-fold. Allow dough to rest between folds.

LBS

Oz

Pie Dough – For Fruit Pies

6

9

6

0

0

6

10

15

10

8 ¾

6 ¼

10

PASTRY FLOUR

REGULAR SHORTENING

COLD WATER

GRANULATED SUGAR

SALT

PASTRY FLOUR

Mix the first pastry flour and shortening to a paste only on low gear. Dissolve salt and sugar in cold water. Add to the bowl and scrape up. Add the remaining pastry flour and mix only to incorporate.